Rush Hour Gourmet

While visiting Elba, a tiny, picturesque island off the western coast of Italy, I tasted a wonderful pasta dish made with fresh shellfish, white wine, and spaghetti. Spaghetti del Pescatore (Fisherman's Spaghetti) is the kind of simple dish that makes Italian food so enticing.

I have adapted the recipe, using clams and shrimp, but any shellfish including mussels or lobster may be substituted.

Spaghetti del Pescatore

(Fisherman's Spaghetti)

Makes 2 servings

1 pound fresh clams

1 teaspoon minced garlic (1 clove)

1/8 teaspoon crushed red pepper

1/2 cup dry white wine

3/4 pound peeled and deveined shrimp

1 cup low-sodium, low-fat tomato sauce

1/2 cup chopped parsley

Salt and freshly ground black pepper

1/4 pound spaghetti (11/2 cups cooked)

2 teaspoons olive oil

1. Place a large saucepan filled with water on to boil.

2. Scrub clams and place in a medium nonstick skillet over medium-high heat. Cover with a lid and cook until shells open, about 2 minutes, shaking pan several times.

3. Remove clams to a bowl, leaving the juice in the pan. (If juice is sandy, strain through a sieve lined with paper towels.) Add the garlic, crushed red pepper and white wine to the skillet. Boil to reduce liquid for about 1 minute.

4. Lower heat to medium and add shrimp and tomato sauce. Simmer, uncovered, 2 minutes or until shrimp are pink; remove from heat. Sprinkle with parsley and add salt and pepper to taste. Return clams to skillet and set aside, covered.

5. Cook spaghetti in boiling water 8 to 9 minutes. Drain and toss with olive oil and salt and pepper to taste. Divide on two plates and top with clam and shrimp sauce.

Per serving: 566 calories, 49 milligrams protein, 59 grams carbohydrates, 9 grams fat, 270 milligrams cholesterol, 300 milligrams sodium, 4 grams dietary fiber.

Makes 2 servings

2 celery stalks (about 1 cup sliced)

1 small fennel bulb (about 2 cups sliced)

2 tablespoons capers (optional)

2 tablespoons reduced-fat vinaigrette dressing

Salt and freshly ground black pepper

1. Remove leaves from celery and fennel. Chop some of the fennel leaves to make about 2 tablespoons.

2. Thinly slice, paper-thin if possible, the celery and fennel.

3. Place in a bowl and add the capers and dressing. Toss well. Add salt and pepper to taste. Sprinkle chopped fennel leaves on top.

Per serving: 50 calories, 2 grams protein, 10 grams carbohydrates, 1 gram fat, 1 milligram cholesterol, 557 milligrams sodium, 4 grams dietary fiber.